Grilled Vegetable Antipasto
Photo: Karry Hosford
Grilling the zucchini and the eggplant makes them more absorbent, which allows them to soak up more of the flavorful vinaigrette.
Yield: 4 servings (serving size: 1 cup)
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Amount per serving
- Calories: 122
- Calories from fat: 30%
- Fat: 4g
- Saturated fat: 0.6g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 0.6g
- Protein: 3.9g
- Carbohydrate: 21.1g
- Fiber: 6.7g
- Cholesterol: 0.0mg
- Iron: 1.7mg
- Sodium: 163mg
- Calcium: 52mg
- 2 red bell peppers
- 2 zucchini, each cut in half lengthwise (about 1 pound)
- 2 Japanese eggplant, each cut in half lengthwise (about 8 ounces)
- 1/4 cup chopped fresh parsley
- 1/4 cup balsamic vinegar
- 1 tablespoon extravirgin olive oil
- 1/4 teaspoon salt
- 6 garlic cloves, peeled and crushed
- Prepare grill.
- Place peppers on grill rack; grill 15 minutes or until charred, turning occasionally. Place peppers in a zip-top plastic bag; seal and let stand 15 minutes. Peel peppers; discard seeds and membranes. Coarsely chop peppers; place in a large zip-top plastic bag. Place zucchini and eggplant on grill rack; grill 10 minutes, turning occasionally. Remove zucchini and eggplant from grill; let stand 10 minutes. Coarsely chop zucchini and eggplant; add to chopped peppers.
- Combine parsley and remaining ingredients, stirring with a whisk. Pour the parsley mixture over pepper mixture. Seal bag; toss gently to coat. Refrigerate at least 2 hours or overnight.
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Grilled Vegetable Antipasto Recipe at a Glance